Does brisket get more tender the longer you cook it?

The temperature of the meat begins to rise again -- which you want because brisket gets more tender the longer you cook it .

How to cook brisket really fast?

directions Heat a large pot with a cover to medium-high heat. Oil, salt, and pepper brisket, sear all sides until browned. Reduce heat to very low. In a bowl, mix together barbecue sauce and water, add to brisket as well as onions and garlic. Cover and simmer for 1½-2 hours. Cut against the grain when serving.

How to make a super juicy brisket?

Once seared, place brisket in foil pan, fat side up, and smoke, uncovered for 2 hours. Flip brisket and smoke for 1 hour . At this point, the juices inside are under a fair amount of pressure. It is important not to pierce the meat from this point until it is done.

What is the 4 2 10 brisket rule?

That means that they smoke the brisket with a medium temperature, then on a very high temperature for a short period and then steam it for the last 10 degrees over a very long period of time .

When baking a brisket do you put the fat side up or down?

To set things straight, we're here to put an end to the confusion, so you can get back to the grill with confidence. For brisket cooked to flavorful perfection, fat-side-down is the way to go. This is the only way to achieve a brisket that is perfectly moist with a perfect bark on both sides.

Why is my brisket still tough after 7 hours?

OK, most of the problem with tough brisket is usually undercooking . The way to solve this is to cook to internal temperature of about 95C or 203f.

What is the best method for cooking a brisket?

Regardless, brisket is a cut that benefits from a low and slow cooking style. Braising and smoking are the most common. They're both effective ways to add great flavor to the meat as well as make it mouthwateringly tender. You can also steam beef brisket.

What is the magic number for brisket?

Twenty of those place the target anywhere between 185 and 200 degrees, while eight of those put the magic number right at 190 . You might get tough brisket if you use the Salt Lick range of 165-175 degrees. BOTTOM LINE: Cook it to 190 degrees.

How many people will a 3 1 2 lb brisket feed?

You should plan on one pound of raw brisket (or half a pound of cooked brisket) per adult and half a pound of uncooked brisket (or a quarter pound of cooked brisket) for each child. Btw, in case you're looking to elevate your meat prep game, a premium walnut cutting board may be the right choice for you.

How long to smoke a 3 1 2 pound brisket?

Smoking the Brisket A 3 lb brisket will typically take 4-6 hours to smoke, but the key is to cook it until it reaches an internal temperature of 195-205°F and is tender when probed with a thermometer.

How to smoke a 3 1 2 pound brisket?

How to Smoke a Brisket: Trim excess fat off the brisket. Season liberally with salt and pepper or brisket rub. Put brisket on the grill at 225 °F. Smoke for 6 hours until internal temperature is 160 °F. Wrap brisket in butcher paper or foil and return to the grill. More items...

Recipe: Guy Fieri's Quick BBQ Brisket (2024)

Sunday Morning

June 25, 2020 / 6:09 PM EDT / CBS News

Chef, restaurateur and cookbook author Guy Fieri, host of Food Network's "Diners, Drive-Ins and Dives," offers "Sunday Morning" viewers a recipe from his book, "Guy Fieri Family Food" (William Morrow).

"This is killer on its own and it makes double-killer brisket sandwiches the next day. Just make sure you get what's called the second, or deckle, cut of brisket. It has the amount of fat we need for the smokin' flavor we want. The pressure cooker cuts the braising time down to a fraction of what it takes in a regular pot, but for the righteous results you've still gotta let the spice rub soak in for at least a couple of hours before cooking."

Check out the recipe below, and don't miss Mo Rocca's interview with Guy Fieri on "CBS Sunday Morning" June 28!

Quick BBQ Brisket

Makes 4 to 6 servings
Time: 1 hour 15 minutes, plus at least 2 hours for the brisket rub

Ingredients:

Brisket rub
2 tablespoons paprika
2 tablespoons granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
½ teaspoon cayenne pepper
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
4 pounds second-cut (deckle) beef brisket, cut into 3 equal pieces

BBQ sauce
2 cups Beef Stock, homemade or low-sodium store-bought
1 cup BBQ sauce (such as Guy Fieri Bourbon Brown Sugar BBQ Sauce)
½ cup ketchup
¼ cup yellow mustard
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
1 teaspoon liquid smoke
¼ teaspoon red chili flakes
2 tablespoons canola oil
1 large yellow onion, sliced ½ inch thick
1 red bell pepper, seeded and cut into ½-inch slices
1 green bell pepper, seeded and cut into ½-inch slices
One 12-ounce bottle lager beer
¼ cup thinly bias-sliced green onions (white and light green parts), for garnish
Kosher salt, for finishing the meat

Instructions:

To prepare the brisket rub, combine all the ingredients in a small bowl. Rub into and all over the brisket pieces. Wrap with plastic wrap and place in the refrigerator on a baking sheet for at least 2 hours and up to overnight.
To make the BBQ sauce, combine all the ingredients in a large bowl and whisk well to combine. Cover and set aside.
In a pressure cooker over medium-high heat, heat the canola oil until hot. Add the brisket pieces and cook for 6 to 7 minutes on each side, until well browned. Add the onion and bell peppers to the pot and cook, stirring, until browned, 1 to 2 minutes.
Pour in the reserved BBQ sauce and the beer. Add enough water to come just three-quarters of the way up the sides of the beef in the pot. Bring to a simmer.
Cover with the pressure cooker lid and securely lock it in place according to the manufacturer's directions. Increase the heat to high and bring the cooker to high pressure; you can tell it's there by the steam escaping from the valve or a high-pitched whistling noise. Reduce the heat to medium and cook for 45 minutes, adjusting the heat as necessary to maintain a steady, consistent pressure.
Remove the pressure cooker from the heat and let the pressure come down for 10 minutes. If the cooker has a dedicated steam or pressure release valve, carefully discharge any remaining gentle pressure by releasing it. If the cooker has just the top pressure regulator, wait for the cover lock to release, then carefully remove the regulator cap. Let the pot stand for 3 to 4 minutes. Unlock and remove the lid.
Using tongs, transfer the brisket to a plate and set aside. Place the pot with the braising liquid over high heat and simmer the sauce until reduced and slightly thickened.
Slice the brisket against the grain, arrange it on a serving platter, and spoon the sauce, onion, and bell peppers on top. Garnish with the green onions and finish with a sprinkle of salt. Serve.

From "Guy Fieri Family Food: 125 Real-Deal Recipes – Kitchen Tested, Home Approved" by Guy Fieri. Copyright © 2016 by Guy Fieri. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers. All rights reserved. Available in Hardcover and eBook formats via Amazon.

More recipes from Guy Fieri:

California Brick Chicken with Apricot-Mint Chimichurri
The Brick Burger

For more info:

Guy Fieri (Official site)
Follow Guy Fieri on Twitter, Instagram and Facebook
Don't miss "Diners, Drive-Ins and Dives" on the Food Network

Recipe: Guy Fieri's Quick BBQ Brisket (2024)

Quick BBQ Brisket

FAQs

Does brisket get more tender the longer you cook it? ›

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